Guanciale Martinese from Azienda Cervellera is an artisanal cured meat made from the finest pork or wild boar, raised in the wild in the lower Murgia Pugliese. Thanks to its traditional processing and slow aging, this guanciale releases intense aromas and a balanced flavor, perfect for those who love typical Apulian products.
The process involves boning and salting the meat, with the addition of pepper and natural flavors for about 8 days, followed by washing with cooked vin and a second spicing with pepper, chili pepper and forest flavors. The guanciale is then smoked with ash wood, thyme, and rosemary for at least a day and finally aged inside the company's trulli for at least 60 days, developing delicate yet persistent aromas.
The cheek has a compact and well-distributed lean, fat appearance. On the palate, aromatic notes of the forest and smoke emerge, perfectly balanced with the saltiness of the cured meat. It is ideal for preparing traditional dishes such as pasta all'amatriciana, but also enjoyed in thin slices as an appetizer or to enrich sandwiches and hot dishes.
Ingredients: pork, salt, pepper, vincotto (white wine, cooked grapes, sulphites), spices, flavourings, antioxidant E301, preservatives E252-E250. Smoked with ash wood. IT DOES NOT CONTAIN GLUTEN OR LACTOSE.
Net weight: about 500 gr, about 1 kg
Storage and shipping information
Cured cured meats and cheeses are products that tolerate short temperature variations during transport. To ensure the best preservation they are shipped vacuum-packed. Once you receive the product it is recommended to store it in the refrigerator.
Note on weight
Since these are hand-cut handicrafts, the weight can vary slightly. We always try to ensure a weight as close as possible to the indicated one.
The image is intended only to represent the product.
Italiano